Name: Spinach and Bacon Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 Servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Preheat the oven to 375℉.

Cook bacon until tender and lightly crisp.

In a bowl whisk together: eggs, salt, pepper, and thyme.

Slowly stir in half and half.

Layer the onion, mushrooms, spinach, bacon, and cheese in the frozen pie crust.

Pour egg mixture over the top of the filled crust.

Bake for 45-50 minutes or until a knife in the center comes out clean and the top is starting to brown.

Allow quiche to sit for 15 minutes before serving.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Pre-bake Your Crust 🥧
Blind bake the pie crust for 8-10 minutes at 375°F before adding filling to prevent a soggy bottom and ensure a crispy, flaky texture throughout.
Render Bacon Slowly 🥓
Cook bacon on medium heat rather than high to render fat evenly and achieve maximum crispness without burning, then crumble it into bite-sized pieces for even distribution.
Squeeze Out Spinach Moisture 🌱
After cooking spinach, press it firmly in a colander or with paper towels to remove excess liquid, preventing a watery quiche and ensuring a creamy custard texture.
Temper Your Egg Mixture 🥚
Whisk eggs with half and half, then slowly add warm filling ingredients while stirring to prevent curdling and create a silky, homogeneous custard base.
Test Doneness with the Jiggle Method 🫨
Quiche is perfectly set when the center jiggles slightly (about 1-inch radius) when gently shaken—remove it then as carryover cooking will complete the center without overbaking.